Take some olive oil in a pan and add finely chopped ginger. Sauté it for a minute and add the finely chopped mushroom stems. Sauté for 2-3 minutes till the stems become soft and cooked. Add chilli powder, salt to taste and dry mango powder (Amchur powder) and pepper powder.

Take this out in a mixing bowl and keep aside for cooling. Add grated cheese and grated boiled eggs in this bowl and give everything a nice mix. The stuffing is ready.

Take the mushroom caps and fill the stuffing generously in them. In a pan, take very little oil and place the stuffed mushrooms on a medium flame covered for 3 minutes. The cheese is melted by now and the mushroom caps are also cooked.

Plate them on a platter and serve them hot. The mushrooms are so flavoursome that you really don’t need a dip with them.

Additional info:

Mushrooms are a great source of the mineral selenium that protects the body against tissue-damaging free radicals. rich in dietary fibers that can lower cholesterol and improve heart health. They also contain vitamin B and potassium that are important for the functioning of our body. Eggs added in the recipe helps up the protein intake and hence very beneficial to growing kids.

1 comment

Thank you for sharing excellent informations. Your site is so cool. I am impressed by the details that you have on this website. It reveals how nicely you understand this subject. Bookmarked this web page, will come back for more articles. You, my friend, ROCK! I found just the info I already searched all over the place and simply couldn’t come across. What a perfect web site.